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Court Bouillon

Yield 1 cup


  • Head and bones of 1 fish
  • 2 cups cold water
  • 3 slices carrot
  • 1 slice onion
  • 1 sprig fresh parsley
  • 2 tablespoons lemon juice
  • 1/2 small bay leaf
  • 1/4 teaspoon peppercorns
  • 1 teaspoon salt

How to Make It

  1. Combine all ingredients in a medium saucepan. Bring to a boil, and cook 20 minutes or until liquid is reduced to 1 cup. Strain, reserving liquid; discard fish trimmings and vegetables. Cover and refrigerate. Use to flavor fish aspic, sauces, or soups.

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